La Locanda

confidence 0.78 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

The owner's son has coeliac disease (corroborated by multiple reviewers), driving dedicated GF practice: homemade GF pasta and bread prepared in a separate area of the kitchen, dedicated appliances reported, and knowledgeable staff who communicate cross-contamination risks clearly. The kitchen is shared (gluten present on premises), no dedicated fryer, and at least one reviewer reported a significant glutening incident, so it is not Tier C or above.

Honest caveat: One reviewer (wheat allergy, 6 months ago) reported significant contamination and becoming very unwell, suggesting inconsistent execution under pressure.

confidence 0.45 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

A small number of community reports note the restaurant is 'good for dairy-free' and that most pastas can be made dairy-free, but no structured menu marking or dedicated process for dairy is documented.

confidence 0.30 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

One community report tags the venue as 'good for keto'; no structural evidence of keto-specific menu marking or preparation practices.